Grilled Shrimp & Gingered Pineapple

Grilled Shrimp & Gingered Pineapple

Grilled Shrimp & Gingered Pineapple

Shrimp, pineapple and .... maybe strawberries again? Folks, get ready for some great, outdoo...

Ingredients

  • Shrimp, pineapple and .... maybe strawberries again? Folks, get ready for some great, outdoo...
  • Outdoor Cooking,
  • Seafood,
  • Shrimp
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  • http://dricksramblingcafe.blogspot.com/2010/04/grilled-shrimp-gingered-pineapple.html
  • Shrimp, pineapple and
  • .... maybe strawberries again?
  • Folks, get ready for some great, outdoor eating with a delectable taste that will make you wonder why the songbirds stop singing at night. This is truly a great combination of taste.
  • Now, I'm not one to push pre-mixed spice blends, you know I normally make my own, but Marshal Creek Spices, a division of Pure & Natural Spices, does an outstanding job on this Orential 5 Spice. Using only fresh ingredients, packed weekly, never sitting around on a shelf - and all 10 to 14 ounces of pure ingredients, their containers are large and all pretty much sell for $3.79 a jar. Plus, it doesn't matter how much or little you buy, they have a flat shipping fee. You can find my favorite spices up there under my header, in my pantry. Now, that's enough of that.
  • Fire up your grill and git to cooking - this is some fine eating folks. Enjoy!
  • Grilled Shrimp with Gingered Pineapple
  • 2 pounds large shrimp, peeled & deveined
  • Juice of 1 lime
  • 2 garlic cloves, minced
  • 1/2 teaspoon Orential 5 Spice
  • 1 jalapeno pepper, minced
  • 1 medium fresh pineapple, cored
  • 1/4 cup dark rum or apple juice
  • 2 teaspoons finely chopped fresh ginger root or 1 teaspoon ground ginger
  • 1/4 cup toasted shredded coconut -optional
  • Fresh strawberries and mint leaves if desired
  • Using a sharp knife, cut pineapple into 3/4-inch slices; then cut into 1/2-inch pieces.
  • Mix rum with the ginger root and toss with the pineapple. Cover and refrigerate at least 4 hours.
  • If using wooden skewers, soak in water for an hour.
  • Toss shrimp with the lime juice, garlic, the 5 spice (or I sometimes use oregano) and jalapeño. Let set for 15 minutes.
  • For each kabob, alternate on skewer the pineapple chunks with shrimp. Lightly spray cooking grate with oil. Heat to medium heat and grill kabobs 4 to 5 minutes per side or until shrimp is pink.
  • Sprinkle with coconut. Garnish with strawberries and mint leaves if desired.
  • Sit back, take a bite and start singing.
Read the whole recipe on Drick's Rambling Cafe